Devil’s Food Donuts (Doughnuts) with Salted Espresso Topping
(Makes about 1 ½ Dozen vegan mini donuts)
Are you DoughNUTS for Donuts?! These decadent donuts are not daunting, but are quite possibly the easiest donut recipe you’ll ever make. I make this as a classic, non-chocolate, donut also. They are best fresh out, while still warm and delicate. Dare to try this delightful recipe and enjoy!
1 ½ Cup Self Rising Flour
¼ Cup Cocoa Powder
2 Tbsp Sugar
2 Tsp Baking Powder
2/3 Cup Non-Dairy Milk (Soy or Almond)
Oil for Frying
-Heat oil to 365-400 degrees. I used my electric skillet this time around, but have made it before right on the stove with a pan filled with oil too.
-In large bowl whisk together dry ingredients to combine. Stir in Almond milk with a spoon to combine. Mixture will look crumbly but should easily form a ball.
-Roll out until about ½ inch thick and cut into donuts.
-You can use a donut cutter. I like cutting these into mini donuts – makes about 16-18 mini donuts.
-After you cut out the first round. Fold over remaining dough and roll out again. Keep going until there is not enough dough left to cut out.
Note if you do not have a donut cutter: My donut cutter broke the last time I made donuts, I haven’t replaced it yet, so for this recipe I cut out the donuts with a stemless wine glass and for the center I used my cupcake corer.
Cinnamon Sugar Topping
-Same ingredients as above omit Salt and Espresso and replace with Cinnamon for a kid friendly version.
Directions for Toppings:
–Glaze: Whisk all ingredients together and dip donuts into glaze. Optional: Top with ground espresso and a pinch of salt for the grown-ups.
–Sugar Topping: Combine all ingredients in brown bag (lunch bag) and toss 2 donuts at a time in mixture and shake up.
Serve and Enjoy!